Everyone like Chicken Parmigiana. The comfort of chicken and the pleasure of pizza in one pan.
Just use thighs instead of breast cutlets! Slice lengthwise and fold out so they’re (kind of) uniform thickness, S&P & granuated garlic, saute until slightly underdone.
Spread a little homemade tomato or marinara sauce in a baking dish, put in the cooked thighs, spread more sauce over, grate some parm on, lay slices of fresh mozz on top, another layer of sauce and parm.
Bake at 400 for 30-40 minutes, and get some pasta ready.
Don’t use too much sauce, because the fresh mozzarella gives up whey as it melts, and you don’t want to drown your dinner.
Throw all your thighs in a crockpot with a can of Ro Tel, some white wine or chicken broth, onions, garlic, salt and pepper, cumin and chili powder. Cook all day, and shred the meat for tacos. Whatever is leftover, use for enchiladas! Problem solved!
I’m looking for dishes where the chicken is the feature, as opposed to ones where it’s just the flavouring if you catch my drift. Nothing wrong with soups and stews, but I get really tired of soups and stews.
That sounds good. It’s been so long since I’ve had [animal] parmesan that I forgot completely about it.
I’ve been binge-watching Cooking With Dog on youtube, and it has inspired me to hone my cooking skills with Japanese food. Over the weekend I made a favorite dish: chicken kara-age. It’s chunks of boneless, skinless chicken thigh, marinated for an hour or so in soy, ginger, garlic, sesame oil, salt and pepper, and then coated with egg and potato starch and deep-fried. I did the two-stage method of deep frying - once at a lower temp to cook the chicken through, and then again at a higher temp to crunchify them.
That was the best chicken kara-age I ever ate, better than at any Japanese restaurant. I served it with lemon wedges and salt.
I noticed something with the recipes from Cooking With Dog. With just about any recipe that one would have used cornstarch, she uses potato starch, both for sauce thickening and for frying. I have to say that potato starch gives a really superior crunchy coating to fried food. It keeps its crunch without getting soggy if the food sits out for a bit. I’m going to try it next time I deep fry some fish or shrimp.
Tonight I pounded two thighs flat and put in some sliced ham and sliced Swiss cheese (handily using all of both) and wrapped them tightly in plastic film and put them in the fridge for a couple of hours until I felt like cooking. I seasoned some flour and bread crumbs and beat an egg. Flour, shake, egg, drip, roll in the bread crumbs, and baked them in a little olive oil in a 350ºF oven for an hour. For the veg, I made a Béchamel for creamed spinach with feta.
My favorite : Simon & Garfunkel Chicken
Chicken thighs
Red or blush wine*
soy sauce
garlic powder
onion
green pepper
3/4 C shredded cheese***
tomato
Parsley sage, rosemary & thyme (or whatever herbs you like)
Marinate chicken pieces in Wine*, soy sauce and garlic (score or tenderize them first) (best for at least a few hours. If you can’t they will still pick up some of the marinade flavor. you can also marinate overnight) Saute them in the marinade and add what herbs you like**. (they should be white on both sides but not done in the middle) Remove from pan, and place in baking dish. Rough chop a whole onion & green pepper & cook in marinade until cooked down. Pour on top of chicken. Bake for 35 mins. Add favorite shredded cheese***, back in the oven for 15 mins. Add 1 tomato on top; diced fresh. Bake 5 more mins… This is my absolute favorite way to do chicken.
I normally use White Zinfindel,
*** Mexican shredded works well for this
